French 75
Gin, fresh lemon, and a splash of Champagne come together in the most celebratory cocktail we know.
Prep: 5 · Cook: 0 · Total: 5 · Serves: 1 · Difficulty: Easy · Rating: 4.9/5 (445 reviews)
INSPIRED BY
The French 75 traces its roots to the Stork Club in New York and to Harry's New York Bar in Paris, with references as far back as World War I. The name comes from the French 75mm field gun, which was said to pack the same punch as the drink.
Story
We started making French 75s on New Year's Eve three years ago when I wanted something that felt more festive than just popping Champagne. The first batch came out a little too tart, so I adjusted the syrup ratio, and by midnight we had it exactly right. Now it is the drink I make for every occasion worth celebrating: birthdays, the end of a long project, a Tuesday in December when the house smells like pine and the kids are asleep. It is elegant without being fussy and it makes everyone in the room feel like they are in Paris for a moment.
By Casey
Ingredients
- 1 oz gin (London Dry or a floral gin)
- 0.5 oz fresh lemon juice
- 0.5 oz simple syrup (1:1 sugar and water)
- 3 oz Champagne or dry Prosecco, chilled
- Ice cubes, for shaking
- Lemon twist, for garnish
- Optional: 1 dash Angostura bitters for complexity
- Optional: sugar for rimming the flute, if desired
Instructions
- Chill a champagne flute in the freezer for five minutes or fill it with ice water while you prepare the cocktail.
- Combine gin, fresh lemon juice, and simple syrup in a cocktail shaker filled with ice.
- Shake well for about 15 seconds until the shaker is very cold to the touch.
- Discard the ice water from the chilled flute (or simply use the one from the freezer). Strain the shaken mixture into the glass.
- Top with chilled Champagne or Prosecco, pouring gently to preserve the bubbles.
- Twist a long lemon peel over the surface to release the oils, then perch it on the rim. Serve immediately.
Chef Tips
- Always use fresh lemon juice. Bottled juice makes the drink taste flat and artificial.
- Do not shake the Champagne. Add it last and pour gently so you keep every bubble.
- If you want to use Cognac instead of gin, that is the original New Orleans version and it is absolutely worth trying.
- For a party, batch the gin, lemon, and syrup ahead of time and keep chilled. Top each flute individually with bubbly.
Cook's Notes
- **Champagne vs. Prosecco:** Both work beautifully. Champagne gives a drier, more complex finish. Prosecco is fruitier and a touch sweeter. Use what you enjoy drinking on its own.
- **Simple syrup ratio:** A standard 1:1 simple syrup (equal parts sugar and water, simmered until dissolved) is what we use here. It keeps in the fridge for up to three weeks.
- **Cognac variation:** Swapping gin for cognac produces a rounder, richer drink that leans more into the classic New Orleans style. Both are correct.